Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Tomato Chutney
Preserves

Chutney of ripe red tomatoes with spices. Widely available commercially, but less commonly home-made than the Green Tomato Chutney from unripe fruit.


Original Receipt from The Standard Domestic Science Cook Book, 1908

TOMATO CHUTNEY.
Cut up and peel 13 large tomatoes, 6 onions chopped fine, 1 cup vinegar, 1 of sugar, handful raisins, chopped fine, salt to taste, ½ teaspoon cayenne, ½ teaspoon white pepper. Boil one hour and a half; bottle or put in stone jar.




2013



Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

412. TOMATO CHUTNEY (Sussex)

Ingredients. - Three and a half pounds of green tomatoes, one teaspoonful of mustard-seed, one teaspoonful of ground ginger, one teaspoonful of allspice, one onion, one quart of vinegar, ten cloves, and a pound of brown sugar.

Method. - Peel and cut the tomatoes, put into the preserving pan with vinegar and spices. When nearly boihng, add sugar, and the onion whole. Boil gently for about two hours. Remove the onion before it breaks. Put into small pots and tie down. If ripe tomatoes are used, less vinegar is required.





Advertisment in The Nabob's Cookery Book c 1867


See: Chutneys


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats